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Food Science

This is an archived copy of the 2011-12 Catalog. To access the most recent version of the catalog, please visit http://catalog.iastate.edu.

Curriculum in Food Science - CHS

Administered by the Department of Food Science and Human Nutrition

Students select one of the following options and complete all requirements for that option: food science and technology option, food science and industry option, or consumer food science option. Courses listed below are required for all of the options, except where specified by option below.

Total Degree Requirement: 120.5 cr.

Students must fulfill International Perspectives and U.S. Diversity requirements by selecting coursework from approved lists. These courses may also be used to fulfill other area requirements. Only 65 cr. from a two-year institution may apply to the degree which may include up to 16 technical cr.; 9 P-NP cr. of  electives; 2.00 minimum GPA.

International Perspectives: 3 cr.
U.S. Diversity: 3 cr.
Communications/Library: 12.5 cr.
ENGL 150Critical Thinking and Communication3
ENGL 250Written, Oral, Visual, and Electronic Composition3
LIB 160Library Instruction0.5
SP CM 212Fundamentals of Public Speaking3
or COMST 214 Professional Communication
TSM 115Solving Technology Problems3
Total Credits12.5
Humanities and Social Sciences: 15 cr.
Humanities6
ECON 101Principles of Microeconomics3
FS HN 342World Food Issues: Past and Present3
Humanities or social science3
Total Credits15
Mathematical Sciences: 7-12 cr.
Food science and technology option:
Select from: 8
Calculus I
   and Calculus II
or MATH 181 Calculus and Mathematical Modeling for the Life Sciences I and MATH 182 Calculus and Mathematical Modeling for the Life Sciences II
Select from: 3-4
Principles of Statistics
Introduction to Statistics
Total Credits11-12
Food science and industry option, and consumer food science option:
Select from:4
Survey of Calculus
Calculus I
Calculus and Mathematical Modeling for the Life Sciences I
Select from:3-4
Principles of Statistics
Introduction to Statistics
Total Credits7-8
Physical Sciences: 13-23 cr.
Food science and technology option:
CHEM 177General Chemistry I4
CHEM 177LLaboratory in General Chemistry I1
CHEM 178General Chemistry II3
CHEM 331Organic Chemistry I3
CHEM 331LLaboratory in Organic Chemistry I1
CHEM 332Organic Chemistry II3
PHYS 111General Physics4
PHYS 112General Physics4
Total Credits23
Food science and industry option, and consumer food science option:
Select from: 5-8
College Chemistry
   and Laboratory in College Chemistry
CHEM 177
  &  177L
  &  178
General Chemistry I
   and Laboratory in General Chemistry I
   and General Chemistry II
CHEM 231Elementary Organic Chemistry3
CHEM 231LLaboratory in Elementary Organic Chemistry1
PHYS 106The Physics of Common Experience4
Total Credits13-16
Biological Sciences: 12-13 cr.
Food science and technology option:
BBMB 301Survey of Biochemistry3
BIOL 211Principles of Biology I3
BIOL 212Principles of Biology II3
MICRO 302Biology of Microorganisms3
MICRO 302LMicrobiology Laboratory1
Total Credits13
Food science and industry option, and consumer food science option:
BBMB 301Survey of Biochemistry3
BIOL 211Principles of Biology I3
BIOL 212Principles of Biology II3
Select from: 2-3
Introduction to Microbiology
Biology of Microorganisms
Select from: 1
Introductory Microbiology Laboratory
Microbiology Laboratory
Total Credits12-13
Food Science and Human Nutrition: 44 cr.
FS HN 101Food and the Consumer3
FS HN 110Professional and Educational Preparation1
FS HN 167Introduction to Human Nutrition3
FS HN 203Contemporary Issues in Food Science and Human Nutrition1
FS HN 311Food Chemistry3
FS HN 311LFood Chemistry Laboratory1
FS HN 351Unit Operations in Food Processing3
FS HN 403Food Laws, Regulations, and the Regulatory Process2
FS HN 405Food Quality Assurance3
FS HN 406Sensory Evaluation of Food3
FS HN 410Food Analysis3
FS HN 411Food Ingredient Interactions and Formulations2
FS HN 412Food Product Development4
FS HN 420Food Microbiology3
FS HN 471Food Processing3
FS HN 480Professional Communication in Food Science and Human Nutrition1
Food science and technology option, and food science and industry option:
FS HN 421Food Microbiology Laboratory3
FS HN 472Food Processing Laboratory2
Consumer food science option:
Select at least 5 cr from:5
Scientific Study of Food
   and Advanced Food Preparation Laboratory
Nutrition for Active and Healthy Lifestyles
Food Microbiology Laboratory
Food Processing Laboratory
Electives: 6-20 cr. Select from any university coursework to earn at least 120.5 total credits.